Scrambled Eggs with Prawns is a very common dish among Hongkongers dining table but everyone has their own style of making the same dish. If you’re price sensitive, you can buy a pack of frozen prawns from supermarket and a few normal eggs on the other hand, if you want to pay more, you can buy fresh prawns from wet market and premium Japanese eggs.
From our perspective, a mouth watering dish of Scrambled Eggs with Prawns should consist of both fresh ingredients as well as good cooking technique of the chef. We are going to share our way to make the perfect Scrambled Eggs with Prawns from our point of view.
蝦仁炒蛋 Scrambled Eggs with Prawns
A good dish of Scrambled Eggs with Prawns should have the egg both tender and aromatic. The prawns should be just well done and in crunchy texture. Some chives can be added to create a nice fragrance which goes well with the dish
Absolute food porn
Ingredients include prawns and eggs. We used 8 large frozen prawns and 3 Japanese eggs. Also optionally some Chinese chives
Defrost the prawns in salty water. The salt helps draw water out from the prawns and hence make them more crunchy
Wipe dry the prawns
Then we need to marinade the prawns with a little bit of salt, sugar, pepper, Shaoxine wine and sesame oil
Chop some chives as shown
Also mix the eggs and add some salt and pepper in
Stove on. Stir fry the prawns on medium high heat
Until it’s medium well
Put prawns and chives in the egg
Here comes the most important trick. After adding in oil, we burn the wok on medium high heat until the oil is hot enough (It becomes less sticky to the pan or white smoke emerges)
The Avocado Wok we are using is very light and thin. The heat conduction efficiency is very good so the oil can be heated up quickly
Then we switch off the stove and immediately add the egg solution in
We use the residual heat to cook the egg
Use a spatula to lift up the egg from the bottom in the surrounding and put it back in the centre. We repeat this to “stack up” the egg in the centre. By so doing we are essentially only cooking the down side of the egg and hence and leaving the upper side watery and tender
Repeat until most of the egg is consolidated but with some part being watery
If the residual heat isn’t enough, turn on the stove briefly and switch it off again
Spread some scallions on top. Beautify!
The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!
Don’t want to serve with plain rice? Try braised e-fu noodles!
The below dish mixed Chinese and Japanese styles. We like it so much